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Valrhona Chocolate and Cherry Tart

Valrhona Chocolate and Cherry Tart

350ml jar of Sabarot griottes
70g Hazelz roasted hazelnuts , ground
40g Marcona almonds , ground
100g Valrhona Caraibe , chopped
1/3 cup self-raising flour
½ cup caster sugar
100g Lewis Road Creamery Butter, melted
Zest of 1 lime
Zest of ½ an orange
2 free-range eggs, lightly beaten
1 tsp Heilala vanilla extract
2 Tbsp apricot jam

Preheat the oven to 180°C and grease a 23-24cm tart tin with a removable base. Line the tin with baking paper.

Drain the cherries well, reserving the liquid.

In a large mixing bowl place the ground hazelnuts and almonds, and chocolate pieces. Add flour, sugar, butter, zests of lime and orange, eggs and vanilla. Stir to combine. Pour into the prepared tin and spread evenly. Place the cherries on the surface of the batter.

Bake for 25-35 minutes until the top is golden and the filling puffed and firm to the touch. Remove from the oven and cool. Using a flat dinner plate, turn the tart out of the tin. Peel off the baking paper and turn back onto a serving plate.

Melt the apricot jam in a pot or in the microwave. Brush over the tart to give it a glossy glaze. Serve with softly whipped cream or yogurt, with a drizzle of the reduced liquid from the cherries.

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